DTU NATIONAL FOOD INSTITUTE DTU National Food Institute
Research Group for Food Production Engineering
Henrik Dams Allé
Building 202, room 6218
2800 Kgs. Lyngby
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Researchers at DTU have helped come up with a recipe for plant-based skinless sausages. Work is now continuing in the lab to alter the chemistry of the ingredients in order to give the sausages the desired snap feeling.